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Green Lentil Salad (Salade de Lentilles Vertes)
Serving Size: 6

1 lb imported French lentils about 2 1/2 cups
1 med onion, halved stuck with 2 cloves
1 clove garlic peeled
1 bay leaf
1/4 c red wine vinegar
2 tbsps extra virgin olive oil
salt and pepper

Rinse the lentils and pick over carefully, discarding any pebbles
you may find. Place the lentils, onion, garlic and bay leaf in a
heavy medium sized saucepan; cover with cold water by 1 inch.
Cover and bring just to a boil over medium heat. Reduce the heat
to low and simmer, covered , until the lentils are tender but still
intact, 25 to 35 minutes. check the lentils 2 or 3 times during
cooking; during most of the cooking water should be visible when
you tilt the pan slightly. Add the water as needed, but not more
than 1/4 cup. By the end of the cooking time, the liquid should
have been absorbed.

When the lentils are cooked, remove the pan from the heat; discard
the onion, garlic and bay leaf. Whisk together the vinegar, oil
and salt to taste in a small bowl. Pour over the warm lentils and
toss to coat. Transfer the lentils to a serving bowl. Just before
serving, season to taste with pepper and additional salt if necessary.
Serve warm.

Notes: Use the little green lentils Le Puy. Great with grilled
sausages or as a salad on it's own with freshly baked country bread

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